Kale, Quinoa, and White Bean Soup

A hearty soup that’s perfect for winter; I can’t wait for you to try this one! Kale, Quinoa and White Bean soup with oregano, basil, tomatoes and a touch of fresh lemon juice. It’s plant-based, gluten-free and delicious for all eaters.

This is the kind of soup that’s on repeat in my house during the winter months. A simple soup that’s fairly easy to throw together and continues to get better with time. A soup that is hearty enough to be a filling meal, but not too heavy where I feel weighed down afterwards.

If you’re looking to eat more plants, then this soup is for you. While I love cooking with fresh herbs, they can be expensive and I usually only need a small amount for a recipe. I hate the waste that comes with grabbing a bunch of fresh oregano, only to only need a teaspoon or two in a recipe. That’s why I love cooking with Green Garden freeze dried herbs. You get the same quality and delicious fresh flavor of ordinary herbs, without waste. This Kale, Quinoa and White Bean Soup uses two of their varieties— organic oregano and basil. The perfect Tuscan combination to elevate this simple soup with tons of flavor alongside minimal effort.

Leftovers will keep in the fridge for 5-6 days in the fridge, when stored in an airtight, covered container. This kale, quinoa and white bean soup also freezes well! Divide into freezer safe containers, then place in the freezer for 2-3 month. To reheat, rewarm on the stovetop or in the microwave.

This soup is delicious on it’s own or paired with a slice of crusty bread. If you aren’t plant-based, consider serving this one with a dusting of grated parmesan cheese and more freshly cracked black pepper

Kale, Quinoa, and White Bean Soup

SERVES 4-6 | FINISH IN 50 MINUTES


Ingredients

1 tbsp. Olive Oil
1 Large White or Yellow Onion, diced
2 Large Carrots, peeled and diced
2 Large Celery Stalks, diced
3 Garlic Cloves, minced
1 tsp. Green Garden Freeze Dried Oregano
1 tsp. Green Garden Freeze Dried Basil
1/4 tsp. Red Pepper Flakes, optional, depending on spice preference
1/2 c. White Quinoa, rinsed
1 15-oz. Can White Beans, drained and rinsed
1 15-oz. Can Diced Tomatoes with juices
5 c. Vegetable Broth
2 c. Finely Chopped Kale
1 tbsp. Fresh Lemon Juice
Salt & Pepper, to taste

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Directions
  1. Heat the olive oil in a large pot over medium heat. Add the onion and sauce for 5 minutes, until slightly translucent, stirring often.
  2. Add in the carrots, celery, garlic, oregano, basil and red pepper flakes. Cook another 5 minutes, cooking until vegetables are slightly tender, stirring often to prevent sticking and burning. If needed, add in a splash or two of vegetable broth.
  3. Add in the rinsed quinoa, beans, tomatoes with juice and broth. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until quinoa is cooked through and soup has thickened.
  4. Just before serving, stir in the chopped kale to wilt and the lemon juice. Season to taste, adding in more salt/pepper as needed.

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